Easy Coconut and Passion Fruit Pavé

Easy Coconut and Passion Fruit Pavé

Sweet cakes and pies

There are days when we just want one pave and it needs to be coco com passion fruit! Champagne cookie alternated with a delicious cream and all this with a passion fruit syrup.

pave It’s that dessert that everyone has made and eaten too, right? So, there’s not that much of a secret… just some tips to make everything easier.

I combined the flavors of coco as passion fruit to bring that tropical touch and refreshing. And for texture I chose Champagne cookie and the coco dry grated.

Tips for Coconut and Passion Fruit Cream

  • Coconut milk it was bought in a bottle (can be a box) for cooking, choose the whole version. Homemade coconut milk could be an option, but it may vary in flavor as it is not standardized. Oh! It’s not a vegetable drink coconut to drink.
  • Passion fruit juice is also the concentrated version, I recommend that you use this version. Both the pulp as the fruit may have flavor variations.
  • Let it passion fruit juice and condensed milk in the fridge so that they can cool the cream faster.
  • It’s better when you let it rest for at least 2 hours, but it’s really good. overnight.
Coconut and Passion Fruit Pavé seen up close.

Easy Coconut and Passion Fruit Pavé

Pre-preparation: 10 minutes

Preparation time: 10 minutes

40 minutes

Total: 1 hour

Makes: 10 portions


Coconut and passion fruit cream

  • 250 g whole coconut milk (20% fat)
  • 30 g maize starch
  • 130 g passion fruit juice (concentrate; iced)
  • 395 g condensed milk (ice cream)
  • 5 mL vanilla essence
  • 200 g fresh/pasteurized cream (ice cream; has more than 35% fat | used: 35% fat)
  • 20 units bolacha champagne

Coconut syrup

  • 200 g whole coconut milk (20% fat)
  • 25 g refined sugar
  • 5 mL vanilla essence

Decoration

  • 1 sour passion fruit (about 100g fresh pulp)
  • 25 g crystal Sugar
  • 20 g grated coconut (dry; sweetened or not)
Use the quantities in units of measurement in weight and volume when present. The measures in cups/spoons are just one system courtesy e less accurate .

1 cup: 250mL | 1 tablespoon: 15mL.


Coconut and passion fruit cream

  • Mix around 100g of coconut milk with cornstarch with a whisk to dissolve well. Add the rest of the coconut milk.
  • Cook the starchy coconut milk in a saucepan over medium-high heat until thick, about 3-4 minutes. When it becomes thick, continue cooking for another 30 seconds. Stirring constantly with a whisk and then with a spatula. Remove from heat.
  • Add the chilled concentrated passion fruit juice and mix very well. The juice being cold helps the preparation to cool down faster.
  • Add the condensed milk, and being cold also helps to make it even colder, and the vanilla. Shake well.
  • If it is not cold, place it on a baking tray and place it in the freezer for 10-15 minutes.
  • Beat the chilled cream until whipped cream, which is why the coconut and passion fruit cream needs to be chilled.
  • Mix the coconut and passion fruit cream into the whipped cream until uniform. Reserve.

Assembly

  • Mix the coconut milk, sugar and vanilla syrup. Dip the champagne biscuits into the syrup and leave for a few seconds to allow it to be absorbed.
  • Place the cookies in a 20x20x5cm pan, you may need to cut the cookies to fit correctly.
  • Add a layer of coconut and passion fruit cream, spread well. Repeat the process again. In total there are two layers of cookies and cream.
  • Place in the fridge to chill, at least 30 minutes.

Decoration

  • Remove the passion fruit pulp, place it in a microwave-safe container, and add the sugar. Microwave for 30 seconds, let cool.
  • When serving, make swirls over the surface of the cream, spread the passion fruit syrup and sprinkle dry coconut.

Nutritional information is just a courtesy of the system and generated automatically; may not reflect the nutritional reality of the recipe.
Coconut and Passion Fruit Pavé seen up close.